Easy Tomato Enoki Mushroom Soup Recipe
This bright, comforting soup pairs juicy tomatoes with delicate enoki mushrooms for a speedy, savory bowl. Ready in about 25 minutes.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp neutral cooking oil
- 1 tbsp minced garlic
- 2 tsp fresh ginger, grated
- 3 cup ripe tomatoes, diced
- 1 tbsp tomato paste optional
- 4 cup low-sodium vegetable broth
- 7 oz enoki mushrooms, trimmed and separated
- 0.5 cup green onions (scallions), thinly sliced divided
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 0.5 tsp granulated sugar optional
- 0.25 tsp ground white pepper
- 0.5 tsp kosher salt to taste
- 0.25 cup fresh cilantro, chopped optional
Instructions
Preparation Steps
- Rinse enoki, trim the root, and separate strands. Dice tomatoes and slice the scallions.
- Warm oil in a medium pot over medium heat.
- Sauté garlic and ginger for 30 seconds until fragrant.
- Stir in tomato paste and cook 1 minute. Add tomatoes and a little salt; cook 3–4 minutes until juicy.
- Pour in vegetable broth and bring to a gentle boil.
- Season with soy sauce, sugar, white pepper, and rice vinegar.
- Add enoki mushrooms and simmer 2–3 minutes until just tender.
- Turn off heat. Stir in sesame oil and half the scallions; adjust salt to taste.
- Ladle into bowls and garnish with remaining scallions and cilantro.
Notes
For extra protein, add soft tofu cubes or swirl in a beaten egg at the end. Prefer heat? Finish with chili oil or a pinch of red pepper flakes. Leftovers keep up to 3 days in the fridge; reheat gently to preserve the mushrooms’ texture.
This recipe is an original creation inspired by classic Easy Tomato Enoki Mushroom Soup Recipe flavors. All ingredient ratios and instructions are independently developed.